Super Quick Vegan 'Chicken' Biryani

Super Quick Vegan 'Chicken' Biryani

This one is a proper weeknight hero. We came up with this when we wanted all the warmth and drama of a classic biryani but without spending half the evening in the kitchen, and honestly it delivers every single time. You get those deep, fragrant spices, the mushrooms doing a brilliant job standing in for chicken, and fluffy rice soaking up all that goodness. It's the kind of meal that makes your whole kitchen smell incredible and has everyone hovering around the pan before it's even served. If you've had a long day and need something that feels like a proper treat without the effort, this is the one.

Cook: 15 min
Serves 4

Before You Start

  • Large pan
  • Microplane or fine grater (for ginger & garlic)
  • Ginger peeled & grated
  • Garlic peeled & grated

Ingredients

  • 1 tbsp coconut oil
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1 onion
  • 400g king oyster mushrooms
  • 2 inches of ginger
  • 2 garlic cloves
  • ½ tsp turmeric
  • 1 x 250g bag of microwaveable puy lentils
  • 100g garden peas
  • 2 x 250g bag(s) of microwavable brown basmati rice
  • 5g fresh coriander
  • iceberg lettuce
  • 2 tomatoes medium
  • 1 Juice of 1 lemon
  • plant-based raita - recipe in BOSH!
  • mango chutney

Method

1

Prepare the ingredients

  • Peel and dice the onion
  • Cut the caps of the mushrooms and rip the stems into rough strips
  • Peel and grate the ginger and garlic
  • Cook the rice according to packet instructions
2

Pick the coriander leaves

  • Trim, core and shred the lettuce
  • Slice the tomatoes
  • Quarter the lemon
3

Get ready to cook

  • Warm the oil in a large pan over a medium heat, add the onions, a pinch of salt and stir for 2-3 minutes
  • Add the mushroom and stir for 4-5 minutes
  • Add the ginger and garlic and stir for 2-3 minutes
  • Add the garam masala, cumin, turmeric, chilli powder and stir for 2 minutes
  • Add the lentils and stir for 1 minute
  • Add the peas and stir for another minute
  • Add the rice and fold for 2 minutes to combine and coat
  • Add the coriander and fold into the rice
4

Time to serve

  • Grab 4 bowls and spoon in the rice
  • Arrange the lettuce and tomato in the bowls
  • Add a lemon wedge on the side
  • Drizzle over the raita, mango chutney and serve immediately

Tips & Variations

  • Use the right mushrooms: We love this with king oyster or chestnut mushrooms because they have a great texture that really mimics pulled chicken. Regular button mushrooms will work in a pinch but the chunkier varieties are worth seeking out.
  • Don't rush the spices: Give the ginger and garlic a good 60 seconds in the pan before adding anything else. That little bit of patience is what takes the flavour from good to brilliant, trust us on this one.
  • Make it your own: Henry always throws in a handful of frozen peas or some wilted spinach at the end to bulk it out and add a bit of colour. Totally optional but it's a nice move.

Why This Works

The trick here is the mushrooms. Ripping the stems into rough strips gives you these chewy, meaty pieces that hold onto the spice mix brilliantly, so every bite has real flavour and texture. We also find that getting the onions properly golden before you add anything else is what gives the whole dish that deep, slow-cooked taste even though you're moving really fast.